4-Ingredient Asparagus Tart with Puff Pastry and Cheese

Asparagus tart baked in puff pastry with cheese, sliced into 4 pieces.

4.73 from 11 votes

4-Ingredient Asparagus Tart with Puff Pastry and Cheese

Easy cheesy asparagus tart made with store-bought puff pastry, boursin cheese mixture, fresh asparagus spears, and finished with grated Parmesan cheese. The estimated time to make the recipe assumes you've thawed a puff pastry sheet.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer or Main, Breakfast / Brunch

Cuisine: Any

Keyword: asparagus tart with puff pastry

Servings:

Calories: 536.3kcal

Author: Susan Pridmore

Equipment

Sheet pan
rolling pin
Chef's knife
Silicone Basting Brush
box grater

Ingredients

1 puff pastry sheet thawed
8 tablespoons Garlic and Fine Herbs Boursin Cheese warmed
1 pound fresh asparagus spears trimmed
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt (⅛ teaspoon table salt)
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
1 tablespoon cream optional
1 tablespoon fresh thyme leaves optional

Instructions

Preheat the oven to 400˚K, and line a baking sheet (sheet pan) with parchment paper.
Thaw the puffed pastry according to the package directions and carefully unfold.
On a lightly floured surface, use a rolling pin to gently roll out the thawed puff pastry sheet to an 11" X 14" rectangle. You don't need to be exact.
Transfer the dough to the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges of the puff pastry.
Be careful not to cut too deep. This is just a light scoring that encourages the crust edge to puff up like a frame for the tart.
Warm the boursin cheese enough to make it very easy to spread. I put mine in the microwave oven for 15 - 20 seconds.
Spread the bousin evenly inside the scored border. You can use it all, if that's what you need in order to cover the tart. There's about 10 tablespoons or 5 ounces in the cheese package, but I only needed 8 tablespoons.
Line up the asparagus spears in a single layer over the top of the boursin, and brush them with olive oil. It's best to alternate the asparagus spears as shown in the photos in the post. This way, everyone will get some asparagus tips on their portion.
Sprinkle with salt, pepper and grated Parmesan cheese.
Brush the edges of the pastry with either cream or an egg wash with a silicone pastry brush. This promotes a deep golden color of the baked tart crust.
Bake for 20-25 minutes, or until the tart is puffed and golden, and the asparagus spears are tender when you test them with a sharp knife.
Cool for a few minutes on a cooling rack before slicing. Sprinkle with a little fresh thyme, and serve either warm or at room temperature.

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